Tuesday, April 17, 2012

Oat Molasses Bread

Inspired by the Cheesecake Factory's brown wheat bread, I decided to make a brown oat bread, using molasses, not cocoa or coffee as some websites suggested, as the 'browning' agent. I made it in a loaf pan, because it was a very wet bread, and hence it did not look much like the baguette-style roll in Cheesecake Factory, but it was good bread no less. Very good bread!

Actually, good might just be an understatement. Considering that it was recipe that came from just randomly adding stuff together based on my knowledge of how bread works, the results were amazing. This double-rise bread is one of the best breads that have come out of my oven ever. The Amish sweet white bread, also double-risen, comes in a close second. 

  • 1 1/2 cups water
  • 2 teaspoons yeast
  • 2 tablespoons butter, softened
  • 3 1/2 cups bread flour
  • 1/4 cup molasses
  • 1/2 cup + 2 tablespoons oatmeal
  • 1 teaspoon salt

  • Dissolve the molasses and yeast in water, then let stand for 10 minutes.
  • After 10 minutes, add butter, flour and salt, then knead it until a smooth consistency is achieved. This dough will be wet-ish (wetter than your usual bread dough).
  • When everything is mixed evenly, add 1/2 cup of oatmeal, and knead to combine.
  • Cover, and let rise in a warm place for about an hour.

  • After an hour, the dough should have doubled its size.
  • Pull the sides to the center of the dough, and transfer the dough into a loaf pan.
  • Sprinkle with two tablespoons of oatmeal, and let sit in a warm place for another 15 to 30 minutes.

  • Bake the bread in a 375F oven for 30 to 35 minutes, or until a cake tester comes out clean.
  • Remove from the oven, then let cool for 15 minutes before cutting into it.

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